Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Grilled Corn on the Cob (Elote Asado)

Share
avatar
Lobo
Moderator
Moderator

Posts : 24874
Thanked : 1203
Join date : 2013-01-12

Grilled Corn on the Cob (Elote Asado)

Post by Lobo on Fri 05 Feb 2016, 7:48 pm


Grilled Corn on the Cob (Elote Asado)

Be the first to Write a Review
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 6
Grilled corn is one of Mexico's favorite street foods. Sometimes the chewy corn is lavished with thick cream, and other times with mayonnaise, but inevitably there are limes and ground chilies for flavor accents. The field corn eaten in Mexico has a starchy texture and is not at all sweet. To better duplicate the flavor, look for corn that is not marketed as ultra- or supersweet.



  • Printer Friendly Version






  • 198

Ingredients:


  • 6 ears of corn, unshucked
  • 1 cup crema
  • 1 cup crumbled queso añejo or grated
     Parmigiano-Reggiano cheese
  • 2 limes, quartered
  • 1/2 cup ground pequín or other hot ground chili
  • 1/2 cup sea salt


Wine Pairing

This pairs well with medium-bodied sparkling wines like the Champagne Doyard Cuvée Vendemiaire 1er Cru from our Wine Club.

Directions:

Carefully pull the husks back from the corn, remove the silk and pull the husks back in place. Soak the ears in cold water to cover for 30 minutes.

Meanwhile, prepare a fire in a grill.

Remove the corn from the water and place it directly on the grill rack over medium-hot coals. Grill, turning frequently, for about 20 minutes. If the husks are very burned but the corn is not yet tender, wrap in aluminum foil and continue roasting until done. Transfer the corn to a platter.

Put the crema, cheese and limes in separate small bowls. Place the chili and salt in shakers or small bowls. Let everyone shuck their own corn. They then rub it with lime that has been dusted with chili, spread it with crema, sprinkle on the cheese and season with salt—or proceed in any order that appeals.
Adapted from Williams-Sonoma Savoring Series, Savoring Mexico, by Marilyn Tausend (Time-Life Books, 2000).

Related Tips


  • World Grilling

    Current date/time is Thu 22 Jun 2017, 7:09 am